Cassava Cake Special

Elite Recipes: Chef Tatung Revisits Pinoy Classics

Cassava Cake Special

Course Dessert
Cuisine Filipino



  • 3 cups cassava (grated and sap squeezed out)
  • 1 cup tender coconut shreds
  • 2 cups brown sugar
  • 4 pieces eggs beaten
  • ½ teaspoon salt
  • ½ cup melted butter
  • 1 can evaporated milk
  • 1 cup nata de coco (optional)

For topping:

  • 1 can condensed milk
  • ¼ cup butter frozen
  • quick melt cheese


  1. Preheat oven to 200°C/400°F. Line a 12” x 12” greased pan with banana leaves and set aside.
  2. Mix all ingredients except topping ingredients and pour into pan and spread evenly.
  3. Bake for 20 minutes until cake is partially set then drizzle condensed milk evenly over the top and finish by topping with grated frozen butter.
  4. Bake for 45 minutes at 200°C/400°F or until top begins to brown. Remove from oven and immediately grate quick melt cheese over cassava cake and cool.

4 thoughts on “Cassava Cake Special

  1. ace says:

    THE CASSAVA IS MENTIONED sap squeezed out, any procedure to do this? please help.
    or do you have info how to take out the poisonous compound even not doing the sap squeezed out?
    please help.

    • The Maya Kitchen says:

      Reply from Chef Dan Libunao:

      Something to know about cassava is that all cassava produce toxic cyanide, but the two main edible varieties produce it in different amounts. “Sweet” cassava is the root most often sold for home cooking and has its cyanide concentrated near the surface. After peeling and normal cooking, it is safe to eat. “Bitter” cassava has cyanide throughout the root and can only be eaten after extensive grating, washing, and pressing to remove the harmful toxins. Bitter cassava is not typically sold for home use and is more commonly used to make tapioca and other cassava by-products.

      There is no really other way to remove the toxins, other than grating the cassava roots and squeezing the sap out. You can squeeze the sap out by grating the peeled cassava roots and squeeze out the sap using a metal strainer or using a cheese cloth (katcha).

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